Turkey-Tofu Lettuce Wraps

• 2 teaspoons chili-garlic sauce, bottled
• 1 1/2 teaspoons sesame oil
• 1/4 cup hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons sherry wine
• 1/4 cup soy sauce
• 8 ounces tofu, extra firm, drained and diced into very small pieces
• 1 tablespoon ginger, freshly minced
• 2 teaspoons garlic, freshly minced
• 1/2 lb ground turkey breast
• 1/2 cup water chestnut, diced
• 4 scallions, trimmed and thinly sliced
• 8 large piece iceberg lettuce
• 1 large red bell pepper, diced
• 1/4 cup snow peas, chopped
• 1/4 cup peanuts, chopped

1. In a bowl, mix together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar, and sherry. Set aside.
2. Use cheese cloth or paper towels to remove as much moisture from the tofu as possible. For me, this ends up making the tofu more of a "ground-like" ingredient than diced, but this is perfect for this recipe.
3. Heat some oil in a large skillet or wok over medium heat. Add ginger and scallion whites, cook for about 2-3 minutes until fragrant and translucent. Add ground turkey and tofu. Stir until cooked through, about 4 minutes. Add bell pepper, snow peas, and water chestnuts. Stir. Add sauce.
4. Reduce heat to simmer, and cook 3-4 additional minutes.
5. Remove from heat. Add Peanuts and scallion greens.
6. Serve in lettuce pieces. Feel free to garnish with some toasted sesame seeds or cilantro.
7. I actually made a side sauce to garnish for my husband and I that was slightly spicy. It was a combination of the soy, hoisin, honey, chili-garlic paste, lime juice, olive oil, dark ground mustard, and ginger. Feel free to make your own sauce that fits your mood.

chiligarlic sauce, sesame oil, hoisin sauce, rice wine vinegar, sherry wine, soy sauce, extra firm, ginger, garlic, ground turkey breast, water chestnut, scallions, iceberg lettuce, red bell pepper, snow peas, peanuts

Taken from www.food.com/recipe/turkey-tofu-lettuce-wraps-390802 (may not work)